Your place for traditional Italian recipes
An Italian Tribute to St. Patrick's Day
Corned Beef and Cabbage Ravioli with Mustard Cream Sauce
St. Patrick's Day is celebrated on March 17th.  St. Patrick is recognized as the patron saint of
Ireland.  But you may have heard the question that often circulated that asks, "Was St. Patrick
really an Italian?"  According to the Catholic Church, St. Patrick was born in Scotland and his
parents, Calpurnius and Conchessa, were "Romans" living in Britain; from that comes the
Italian connection. St.. Patrick eventually became a bishop, at which time he took the Gospel
to Ireland and later built Ireland's first church at Saul.

Our tribute to St. Patrick's Day takes corned beef, that is a popular American St. Patrick's Day
dish, and uses it to make a wonderful filling for ravioli.  Top the ravioli with the mustard-cream
sauce and you will be pleasantly surprised at the combination on traditional flavors. 
We have also provided you with a recipe for Irish Soda Bread to accompany the ravioli but any
crusty Italian bread is good, too.  Finish the meal with Bailey's Irish Cream Cannoli made by adding
some Bailey's Irish Cream liqueur to our traditional ricotta cannoli filling
Corned Beef and Cabbage Ravioli
with Mustard Cream Sauce
(Makes about 18 ravioli)


3/4 pound of Basic Egg Pasta Dough

Ravioli Filling:
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon onion, finely chopped
1 garlic clove, minced
1/2 cup cabbage, finely shredded
1/2 cup cooked corned beef, chopped
1/2 cup mashed potatoes
Salt and pepper to taste

Mustard Cream Sauce:
2 cups low-salt chicken broth
4 ounces heavy cream
Pinch of saffron
2 teaspoons Dijon mustard
2 tablespoons flour
4 to 6 ounces unsalted butter, cut into pieces
Pinch of cayenne
Chopped chives or parsley to garnish


To make the ravioli filling:
Heat the olive oil and butter over medium heat in a sauté pan.  Add the onion and garlic and sauté for 3-4 minutes.  Reduce the heat and add the cabbage.
Sauté the cabbage about 5 minutes or until wilted.  Do not brown it.  Add the corned beef.  Stir through and remove from the heat.  Add the mashed potatoes, salt and pepper.  Stir to combine mixture.  Set aside to cool about 15 minutes.

To make the ravioli:
Prepare the pasta dough.  
Follow the directions for How to Form Ravioli.

To make the sauce:
Heat the chicken broth in a saucepan over medium heat.  Add the saffron and cream.    Bring to a boil and cook until the mixture is reduced by half.

Transfer about 1/4 cup of the sauce to a small bowl.  Stir in the flour to a smooth paste.  Add the flour mixture back  to the sauce in the pot and stir until it begins to thicken.  Remove the pan from the heat and stir in the mustard until smooth.  Put the pan back on the stove on low heat and begin to add the butter, a piece at a time.  You can add it all or stop when you feel that the consistency is to your liking.  Stir in the cayenne. 

To serve:
Place the ravioli on individual plates and drizzle the sauce over each.
Garnish with chopped chives or parsley.

3 cups flour
1-1/2 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1-1/2 cups raisins
1-3/4 cups buttermilk
2 eggs, beaten
2 tablespoons unsalted butter, melted
1 tablespoon caraway seeds (optional)


Preheat oven to 350 degrees F.  Grease a 9-inch round baking pan.

Combine the dry ingredients in a mixing bowl.  Add the raisins.  In another bowl, combine the buttermilk, eggs, and butter.  Add this to the dry ingredients.  Stir to just combine, don't over mix.  Add the caraway seeds.
Spoon the batter into the baking pan.  Bake 40 to 45 minutes until puffed, lightly browned and baked through.  Allow to cool in the pan for 10 minutes then remove from the pan and transfer to a wire rack to cool completely.
Cannoli with Bailey's Irish Cream Filling

(Fills about 18 large cannoli)
Cannoli with Bailey's Irish Cream Filling

4-1/2 cups ricotta cheese
1 cup sugar
1 cup Bailey's Irish Cream liqueur

Confectioners sugar for dusting
Chocolate Sauce for garnish
Green sanding sugar for garnish


Combine ricotta, sugar, and liqueur.  Beat until smooth.  Refrigerate for 1 hour or until serving time before filling cannoli shells.  After filling, sprinkle the ends of the cannoli with sanding sugar.

Drizzle some chocolate sauce on individual serving plates.  Top with 1 or 2 cannoli.  Dust the top of the cannolis with confectioners' sugar.

Cannoli Shell Recipe  >>
In remembrance of the great potato famine, this sweet concoction is shaped like a potato.  Oh Ryan's Irish Potatoes are tasty little "spuds", made from coconut cream fondant and rolled in cinnamon.
Kerrygold's rich and creamy Aged Cheddar now has unique undertones of the smooth, woody, and nutty taste of pure Irish Whiskey. This tasty combination is the perfect complement to your cheese platter and is also a unique gift item.
Strong Irish Mustard is for those who prefer a strong and smooth flavor. Very bright in color and tangy in flavor.
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This flour makes all the difference in the world when it comes to making fresh pasta.  The dough is silky smooth, easy to stretch, and tastes great.  If your ravioli using typical American all-purpose flour  are always a little disappointing, you should try this flour.
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